This is a brightly flavored “salad” that tastes fresh and is colorful as well. A little more substantial than a green salad, it works as a side dish on the plate. You could even sauté the carrots lightly in the dressing, tossing the herbs in right at service.
INGREDIENTS:
1 pound Carrots 1 tablespoon lemon juice 2 tablespoon olive oil Salt and pepper to taste ½ shallot, minced Pinch each of powdered cumin and caraway -OR- 1 pinch of Ras el Hanout (Moroccan spice blend) or even “curry” powder 2 tablespoon minced fresh mint or cilantro
METHOD:
Peel carrots and grate coarse or use a mandolin to shred.
Make a dressing with the above ingredients, reserving mint. To do this, put the shallot, salt and pepper, and spices in the lemon juice in a non-reactive bowl and allow to sit a few minutes so the flavors infuse the acid. Slowly whisk in the oil until the dressing comes together and is thickened.
Toss carrots with the dressing.
Add mint just before service.
SERVES: 4
SOURCE: Chef Andrew E Cohen
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